Coconut Curry Crayfish With Cassava Dumplings.

May 15, 2020January 28, 2020Leave a Comment

This sort of dish is typically done with fresh ocean or mangrove crabs in the Caribbean. However, the few times I can get crayfish (or is it crawfish?) locally here in Hamilton, Ontario – I jump at the chance to put them to use. This recipe is based on the classic Curry Crab and Dumplings that Tobago is known for.

You’ll Need…

3-4 lbs crayfish
1/2 tablespoon salt
1/4 teaspoon black pepper
Lemon or lime for washing
1 heaping tablespoon Caribbean Green Seasoning
1 tomato (diced)
2 scallions (chopped)
1 scotch bonnet pepper (diced)
2 tablespoon veg oil
1/2 large onion (diced)
2 pimento peppers (optional)
4-6 cloves garlic (smashed)
2 tablespoon Curry powder (your fav)
1 1/2 cups coconut milk
1/2 cup water
2 tablespoon Parsley (chopped)

Dumplings…

3/4 cup all purpose flour
1 1/2 cup cassava flour
3/4- 1 cup water (for the dough)
1/4 teaspoon salt

Wash the crayfish with the juice of a lime or lemon and cool water. Watch the video below if you want to learn how to devein a crayfish (as we do with shrimp). Then season with the black pepper, Caribbean Green seasoning, tomato, scallion, scotch bonnet pepper and salt.

I then went ahead and made a soft dough from the ingredients listed above for the dumplings. Adjust the water if needs be, to achieve a firm but soft dough . Cover with a damp paper towel as we cook the crayfish.

FYI I cooked this dish last summer while the temperature outside allowed me to use a traditional coal pot (cooked over a live fire from wood and/or coals). Watch the video below to see what I mean, if you’re not familiar with a traditional coalpot. However you may use the same instructions here, to cook this dish indoors or on a propane bbq outdoors.

In a heavy pot, heat the oil, then add the garlic, onion and pimento peppers (aka seasoning pepper) to the pot and cook on low heat for 2 minutes. Then with the heat still on low, add your fav curry powder and cook off the rawness of the curry. It can take between 3-5 minutes. This will also allow the spices which makes up the curry blend to bloom and release their wonderful flavors. Don’t burn the curry please! Stir as it cooks on the LOW heat. As you can imagine, it was difficult to maintain the low heat on the coal-pot as there’s no knob to turn high or low (smile).

With that lovely curry aroma in the air, it’s time to crank up the heat to med-high and add the seasoned crayfish to the pot. Stir well to coat it all with that curry base.

After about 4-5 minutes, add the coconut milk and water to the pot and bring it up to a boil. During this time we can make the spinner dumplings. Basically the shape of small cigars or a fat cigarette. Pinch off some dough and roll it between your hands to form – watch the video below. Then add them to the pot. You may need to push the crayfish to the side for the dumplings to settle in.

After about 6 minutes, taste the gravy for salt and adjust to your liking. The flour will help to thicken the gravy and to the residual heat form the pot will also thicken things up – be mindful of that. Add more water or coconut milk if you wish. As you move the pot off the heat, top with the parsley (cilantro or shado beni is much better – but I had none)

A CLASSIC one pot curry seafood dish which is guaranteed to make you a superstar to anyone you serve this to. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Seafood

Zesty Octopus Souse (spicy pickle) Recipe.

May 28, 2025September 2, 2019Leave a Comment

While I’ve had souse (protein and vegetable pickle with a cold spicy broth) made from the less glamorous parts of the pig (ears, snout and trotters) and the odd time I’ve done it using chicken feet, this is my new favorite way to make this Classic Caribbean Pickle. Our culinary culture in the Caribbean is one where the entire animal is used.. and with very TASTY results. Supposedly this is a great ‘cure’ for hangovers!

You’ll Need…

1 – 2 Octopus tentacles
1 cucumber (sliced thin)
2 scallions (sliced thin)
1 clove garlic (smashed)
1 scotch bonnet pepper (sliced thin)
2 limes (juice)
1/4 cup water
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon shado beni (or cilantro) chopped

Important! Wear gloves when handling such hot peppers and do wash your hands with soap and water immediately after. By keeping the seeds of the pepper it will enhance the overall heat of the dish. Discard the seeds and white membrane surrounding the seeds if you wish to cut back on the heat.

Note: The Octopus I used was a gift from a friend and it was already fully cooked (boiled it would seem).

Thinly slice the Octopus, pepper, cucumber (leave the skin on if you wish) and the scallions. Place in a bowl big enough so you can easily toss everything.

Basically all you have to do now is add the salt, black pepper, garlic, lime juice (a combination of 1 lime and 1 lemon works great as well), water and Shado Beni (or cilantro) and give it a good mix.

I’d recommend chilling this Octopus Souse before serving and after it’s been marinating for an hour or so, you may need to adjust the salt to your liking. It keeps in the fridge (in a sealed plastic container for at least 2-3 days). Conch, Oysters and Spiny Lobster can be used in the same manner with excellent results.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood

Simply Amazing Jerk Crab.

January 16, 2020August 19, 20191 Comment

Puritans will tell you that you need smoke and fire from pimento wood to get that real authentic Jamaican flavor when doing “jerk” and I’d be crazy to disagree. However, with this recipe in particular… I humbly think you achieve “jerk” greatness on the stove-top. Plus I live in Canada where there’s no pimento wood and our winters are very HARSH to be grilling outside all year!

You’ll Need…

3 lbs Crab (cleaned)
4 cloves garlic (smashed or grated)
1 tablespoon ginger (diced fine or grated)
5 birds eye pepper
1 medium onion (diced)
3-4 scallions (chopped – divided)
2 sticks cinnamon
3/4 tablespoon ground allspice
2 scotch bonnet peppers (chopped)
1 tablespoon soy sauce
1 1/4 tablespoon brown sugar
10 sprigs thyme
1/4 teaspoon black pepper
2 tablespoon olive oil
2 tablespoon water
1/4 teaspoon salt
1/2 cup orange juice
1/2 lemon (juice)

Get your fish monger to clean the crab for you or clean then by removing the backs off the crab (discard) and clean the sort of gills.. then rinse with the juice or a lime or lemon (not mentioned in the ingredient list) and water. I’d also recommend cracking the bigger claws, to get extra flavor when cooked.

I’d recommend prepping the other ingredients at this time so when you get started, it would make for easy work. The goal is to keep is simple and tasty.

*Prepped ingredients for the jerk crab.*

Heat the oil in a wide pan on medium heat, then add the onion, garlic and Bird’s Eye peppers (called bird pepper in the Southern Caribbean). Turn the heat down to as low as it will go as we don’t want to burn the garlic. Cook for 2-3 minutes.

Now add the black pepper, diced ginger, scallions (1/2) and thyme and cook on low for a further 2-3 minutes. After which you’ll add the scotch Bonnet peppers. Remove the seeds if you’d like to tame down the heat level a bit. It’s also important that you wear gloves and wash your hands with soap and water immediately after handling such hot peppers. May I also recommend turning the fan on over your stove or open your kitchen window to vent your kitchen.

Give it all a good stir, then add the allspice, brown sugar, cinnamon, soy sauce and salt. Stir well, then add the orange juice and water .. heat still on low.

*The brown sugar will give the jerk sauce a lovely rounded flavor and balance off some of the heat from the spicy peppers we used. BTW jerk is supposed to be spicy!*

It’s now time to add the cleaned crabs to the pot and give it a really good stir. Turn the heat up to medium to bring it to a sort of boil/simmer. To assist, place a lip on the pot you’re using. As you see a simmer, turn the heat down to maintain that simmer and keep the lid on. We’ll try to steam-cook the crabs with all this lovely flavors.

Cook on that simmer for about 8 minutes (with the lid on) and be sure to stir it about 3-4 times during the cooking. Top with the other 1/2 of the scallions, cook for 2 more minutes.. then it’s time to ENJOY!

Probably not your typical way of making/enjoying crab, but I assure you, you’ll be blown away by the flavors of this classic pescatarian dish. Be warned that it may be a bit spicy, but you can definitely tailor the heat level to your liking.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood Soups & Stews

Amazing Shrimp Broff (shrimp soup) Recipe.

June 2, 2025June 5, 20193 Comments

Here’s another classic recipe with a slightly different take. Traditional ‘Broff” is usually made with fish, but more-so fish heads (ocean fish). Unlike our thick and heavy Caribbean Soups, this broff (broth) is supposed to be lighter in consistency and textures, and meant to be a cure for hangovers. My uncle was exceptional at making fish broff, especially on a Monday after a weekend of too many adult beverages.I do credit him for my broff making skills and for always allowing me to be part of the prep and cooking.

You’ll Need…

1 1/2 lbs shrimp with heads on
6 cups water
1 large onion
1 teaspoon teaspoon salt (divided/adjust)
1 tablespoon veg oil
1 tablespoon butter
4 stalks celery (diced/divided)
3-4 scallions (chopped/divided)
1 carrot (diced)
10 sprigs thyme (divided)
3 tablespoon Parsley (chopped/divided)
2 cups diced pumpkin
2 cups diced sweet potato
1 teaspoon black pepper (divided x 3)
1 /2 teaspoon Caribbean Green Seasoning
1/4 teaspoon salt (seasoning the shrimp)
4 large cloves garlic
noodles
2-3 green cooking bananas

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the noodles you decide to use. Where I say “Divided” in the ingredient list, divide it evenly in each occasion I mention for the said ingredient.

I used shrimp with the heads and shell on as I wanted those things to make a sort of broth or stock from. So with that in mind, I cleaned and deveined the shrimp and set aside. The shells and head etc, I rinsed under cold water and allowed to drain.

Then in a deep saucepan add the butter on a medium flame, followed by celery, onion, thyme, black pepper, scallions and parsley. Stir well, then reduce to low and cook for 4 minutes. Now raise the heat to medium and add the shrimp shells and head, and stir well. Cook for 2-3 minutes.

Now go in with the water, stir well and bring to a boil. Reduce to a simmer and cook for 25 minutes.Skim off any frothy impurities at the top and discard.

As this stock simmers, prep the carrot, pumpkin and sweet potato (try to keep them cubed the same size). Cut the green cooking banana, into 1/4 inch rounds. Keep in water so they don’t go discolored.

Heat the vegetable oil in a wide/deep pan on a low heat. Then go in (as we did with the stock) onion, celery, thyme (just the leaves), parsley, pimento peppers (sliced), black pepper and scallion. Cook for 4 minutes, then go in with the pumpkin, carrot, sweet potato and green cooking banana. By now the stock should be ready (carefully) strain it. Add this stock to the pot and bring everything to a boil.

Add the rest of the salt and float the scotch bonnet pepper – Do NOT break or it will release a ton of heat. As it comes to a boil, skim off any froth and discard. Reduce to a rolling boil and cook for 20-25 minutes or until everything is tender.

10 minutes before the boiling part is done, I’d recommend seasoning the shrimp. Very basic.. Caribbean Green Seasoning, black pepper and the salt mentioned for marinating the shrimp. Mix well and let it sit as I said.. 10 minutes.

Depending on the type of noodle you get or choose to use (I found a pumpkin noodle at my Asian market), you’ll want to factor in the cooking time near the end. With mine I needed 3 minutes or so, so it went in near the end.

With everything tender, it’s now time to add the seasoned shrimp and give it a good stir. Since we don’t want to over-cook the shrimp, all I did was turn off the stove, cover the pot tightly and allowed the residual heat to fully cook the shrimp (about 8-10 minutes).

Remember to taste for salt and adjust accordingly.

The extra step of making the stock is very much worth it. And be sure to add a bit more water if you find that it’s overly thick. This is meant to have a lot of broth..thus the name. Now.. is it a cure for hangovers? I don’t know and I don’t think I’ve ever been drunk to test that myth, but I’m positive it’s very tasty and not heavy. Be sure to add some regular potatoes if you wish.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Seafood

Amazing Curry Shrimp With Potato.

June 2, 2019June 2, 20192 Comments

This is a re-do of a recipe I shared a few years back, but with closer attention you’ll notice that the technique is a bit different. Somewhat a perfected recipe based on repetition and tweaking. Still trying to find that elusive way my mom (and I have watched her do it too) and her mom before her would prepare their curry shrimp with potato. In all honesty my grandma would over-cook the shrimp (typical Caribbean way of cooking), but the taste was supreme (as I remembered).

You’ll Need…

1 lb medium shrimp (peepled, deveined and washed)
4 medium potato (large chunks)
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon black pepper (divided)
3/4 tablespoon salt (divided)
2 1/2 tablespoon Curry powder (divided)
2 – 3 tablespoon veg oil
1 small onion (diced)
4 cloves garlic (diced or crushed)
2 cups water
4-6 wiri wiri peppers (any hot pepper – as much as you can handle)
1/4 teaspoon cumin seeds
1 tablespoon cilantro (chopped)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain flour as a filler/thickener.

Season the prepared shrimp (I washed it with the juice of half a lime and cool water), with the Caribbean Green Seasoning, 1 tablespoon of curry powder, 1/2 the salt and 1/2 the black pepper. No need to marinate for too long. 10 minutes is fine.

Heat 1/2 the veg oil in a wide pan over a medium heat, then add the seasoned shrimp to the pot and stir well. We’re only cooking this for 3 minutes, then remove them from the pot. We’re trying to cook the shrimp about 70% or so as to not have tough and chewy shrimp at the end. Plus add that lovely shrimp flavor to the complete dish, from the start.

Set the shrimp aside, then add the remaining oil to the same pan and heat. reduce the heat to low and go in with the onion and garlic – stir well. After 3 minutes add the wiri wiri (or whatever pepper you choose to use) along with the cumin seeds and cook on low for another minute. After which, go in with the remaining curry powder (I make my own blend, but I do like the Madras blends coming out of the Caribbean). Stir and try to cook off the rawness of the curry for 3-4 minutes (on low). It will go darker and grainy.

It’s now time to add the peeled, washed and cubed potato to the pot. I like having chunky pieces. Stir well to coat with that curry goodness we created. Then turn up the heat and add the water to the pot. As it comes to a boil (I had the cover on the pan) add the remaining salt and black pepper.

Reduce the heat to a simmer and cover the pot slightly ajar and cook until the potato pieces are tender and falling apart. This takes about 20-25 minutes depending on the type of potato you use and how big the pieces are.

It’s now time to turn the heat up to medium high, add the precooked shrimp back to the pot and stir well. Use your spoon to crush some of the pieces of potato if you want a more thicker gravy. After 3 minutes, your curry shrimp with potato will be completed. Add a bit of chopped cilantro or shado beni if you want to add a bit of flair (looks great with the specs of green herb) and another punch of fresh flavor.

Such a simple dish, but so delicious and rich in tradition. Just about every household in the Caribbean (especially those with East Indian roots), got their own version of this method of cooking and the dish itself.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Seafood

Amazing Lobster Callaloo (soup)

June 10, 2019May 14, 20192 Comments

We’ve done several versions of Callaloo (soup) to date and it’s only natural that I share another version I prepare at home, using lobster tails. Callaloo is one of those classic dishes you’ll find throughout the Caribbean (except Jamaica where it’s plant and not a soup dish), where fresh caught ocean Crabs are used to flavor the overall dish, so in using Lobster we’re not straying too far. However you’ll see me use some non-traditional ingredients as I have to use what’s available to me. Plus the technique itself may seem strange, but the goal is to get the ultimate flavors out of the ingredients.

You’ll Need…

4 lobster tails (wash with 1/2 lemon & split the backs)
1 tablespoon olive oil
1 tablespoon butter
1 stalk celery (diced)
2 leaves shado beni (chopped)
1/4 scotch bonnet pepper (sliced thin – no seeds)
4-6 sprigs thyme (leaves)
4 cloves garlic (diced fine)
1 medium onion (diced)
1/2 teaspoon black pepper
3/4 teaspoon salt
1 lb baby spinach (wash and rough-chop)
12-15 okra (trimmed and cut into 1/2 inch)
2 cups sweet potato (cubed)
2 cups pumpkin (cubed)
2 cups water
1 1/2 cups coconut milk
1 1/2 cups seafood stock

In a deep pot add the oil and butter on a medium flame, then go in with the lobster tails. Turn the heat down to low, cover the pot and allow the tails to cook for 4-5 minutes. Remove and set aside to cool (to handle).

With the heat still on low, add the celery, onion, shado beni, scotch bonnet, garlic, thyme and black pepper and cook for 4 minutes to soften and bring out the flavors. Remove the flesh out of the lobster shell and set aside. Add the BIG pieces of shell to the pot with everything else and stir well. Then add the water and bring to a boil. Reduce to a simmer and cook for about 10 minutes to develop a lobster stock. I suggest only using the bigger pieces of shell so they’re easier to remove from the pot later.

Now remove the lobster shells and add the spinach, followed by the salt, sweet potato, pumpkin and okra. Top with the coconut milk and fish stock and bring to a boil.

Reduce to a simmer, slightly cover the pot and allow it to cook for about 50 minutes or until everything is tender and falling apart. Here is where you’ll now use a swizzle stick (as we’ve done in the past) to break everything down to a somewhat smooth consistency. You may use an immersion blender, but I’ll recommend pulsing or you’ll make it frothy and it will change the overall dish. Even if you were to use a traditional blender (be very careful), it’s also important that you pulse it.

Taste for salt and adjust according (keep in mind that while we used a little amount of salt, the fish stock will add a salty element). Turn off the stove and go in with the lobster meat and stir well. Feel free to use more lobster (if your budget approves) and try to keep the meat/flesh in big chunks so your guests will get a taste of the delicious lobster.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Seafood

Ginger Chive Roasted Snapper Recipe.

April 28, 2019April 6, 2019Leave a Comment

We’ve discussed how as a child on the islands, I (and my siblings) gave mom ‘hell’ when she tried to get us to eat fish. Now I’m thousands of kms away from the ocean (I only like ocean fish) and it’s now that I crave fish and seafood on my plate. Poor woman tried her best back then, but we were just stubborn kids I guess. I’ll give mommy a big hug and apologize when I visit her next week… hopefully she won’t mind making her famous Curry King Fish for me.

You’ll Need…

2 lane snapper (about 2-3 lbs total)
1/2 teaspoon salt
1 tablespoon dark soy sauce
1 shallot (sliced thin)
2 cloves garlic (crushed)
1 1/2 teaspoon grated ginger (grated)
1/4 teaspoon black pepper
6 chive tops
baby bell peppers
2 tablespoon olive oil
1/2 lemon (juice)

Important: If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the Soy Sauce, which you will need to replace with a gluten free version like Tamari.

Have your fish monger clean, gut and trim the fish if you don’t know how to do so. Wash with cool water and some lemon juice and pat dry… set aside as we make the marinade.

Combine the olive oil, salt, black pepper, ginger, shallot, garlic, soy sauce and lemon juice in a bowl and whisk well.

With my fish clean, I cut two slices down the thickest parts of the belly (both sides) to help the marinade penetrate the flesh of the fish. Then in the same baking dish I would use to roast the fish off in the oven, I poured the marinade over the fish. Then using my hands I worked the marinade into the cavity of the fish as well as into the cuts I made. TIP! Line your baking dish with parchment paper for easy clean-up after. Marinate for 10 minutes. Nothing more or you risk having the lemon juice cook the fish.

I found some baby bell peppers in the fridge so I went in with a few and to help perfume the dish as it roast in the oven, I tucked the chive stems/glowers between the fish. You may top the peppers etc with a tiny bit more salt and black pepper if you wish. (I did)

Into a preheated 400F oven on the middle rack. It will take between 18-24 minutes to cook fully, depending on the size of the snapper you use. BTW just about any fish will work with this recipe. There’s no need to cover the baking dish as you want to help develop a lovely golden color on the fish and peppers. Plus if you were to cover with foil, it may cause the dish to go soup-like and we don’t want that.

Feel free to drizzle on some extra virgin olive oil as you take it out of the oven.. or maybe some fresh lemon juice? With Easter around the corner, I’m sure your family will appreciate this fish dish come Good Friday.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood

Fry Ochro (okra) with Salted Cod.

April 6, 2019March 25, 2019Leave a Comment

Here’s a redo of a classic Caribbean way of cooking Okra, which I originally share when this blog first started back in 2009. If you recall, back then I mentioned how much I disliked okra (say ochro in the Caribbean) as a young fella growing up on the islands. Funny how your taste-buds change as you get older, especially when you move to a different country where you can get the stuff you had in abundance. Basically when you don’t have something, you realize how much you wish you did or at least gave it a try during those abundant younger years.

You’ll Need…

2-3 lbs okra (sliced)
2 tablespoon olive oil
1 cup prepared salted cod
1 onion (diced)
3 cloves garlic (sliced or crushed)
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (sliced thin)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Heat the oil in a wide pan (use a non stick pan or you’ll need more olive oil) on a med/low flame, then add the pieces of prepared salted cod to the pan. Stir well, reduce the heat to low and cook for 3-5 minutes. Then add the black pepper, scotch bonnet pepper, onion and garlic and cook for a further 3-5 minutes.

Trim off the ends and stems of the okra (discard) then slice into 1/2 inch pieces. If you want to prevent most of the ‘slime” that Okra tends to have, you may air-dry the sliced okra for a few hrs in the sun. I didn’t. Turn up the heat to med high at this point and start adding the okra to the pan. Stir well.

Cook with the lid off as we’re not trying to add any moisture to the pan. Stir well.

After about 25 minutes your okra should have golden brown edges and fully cooked. You may check for salt and adjust as I didn’t add any salt. The remaining salt in the salted cod was enough for me. You may also choose to continue cooking until “dried” down (as we say) or as in my case.. I stopped.

Remember to wash your hands immediately after handling scotch bonnet peppers with soap and water.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Seafood Vegan Vegetarian

Stewed Honey Nut Squash Recipe.

May 28, 2025March 13, 2019Leave a Comment

Yea, Honey Nut Squash is new to me too! I had never seen nor heard of it until I was at a local market and the name caught my attention. And even when I posted a clip of me cooking this on Instagram, I had a ton pf people correcting me “it’s butternut squash” so I knew it was kinda unique to many. Like any spinach (greens) type leafy vegetable, I’m also a HUGE fan of all squash and pumpkin, so they came home with me.

You’ll Need…

3 small honey nut squash (peel | cubed)
1/2 medium onion (diced)
2 cloves garlic (diced)
1 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon Caribbean green seasoning
3/4 cup prepared salted cod
1/4 teaspoon salt

Note: I did this recipe with salted Cod, but if you wanted to leave that ingredient out and have this fully vegan or vegetarian, you can certainly do so. Additionally, if doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Peel (the skin will be tough), core and dice the squash, then place it in a bowl covered with cool water. This will prevent it from going discolored.

Place a heavy pot (one with a lid) on a medium flame and heat the olive oil, then turn down the heat and add the diced onion and garlic, along with the black pepper. Cook on low for 2-3 minutes. Then add the Prepare Salted Cod to the pot and stir well. Followed by the Caribbean Green Seasoning and stir.. heat still on low.

It’s now time to crank-up the heat to med-high and start adding the cubed squash pieces to the pot. be sure to stir well to combine all the flavors we started with.

Heat at medium now, add the brown sugar and cover the pot.

After about 3-5 mins (watch the video below) you’ll notice that the Honey Nut Squash got a lot of it’s own natural liquid… add the salt, turn the heat down to low and cover the pot. Cook for about 20 – 24 mins, stirring occasionally.

It should be fully cooked at this point and falling apart. Here’s where you can personalize things a bit. Check for salt and adjust. I used a little salt as I know the remaining salt in the salted cod would help season things nicely. I then turned the heat up to med/high to burn off the liquid (I like a dry squash wen cooked.. you may like it a bit runny) and I used the back of my spoon to crush any solid pieces. It took another 5-7 minutes to get to the consistency and texture I like.

If salted cod is not your thing, you can add some seasoned shrimp the final 5 minutes of cooking.. you can thank me later. I usually eat this as a typical vegetable side or on days when I want to be taken back to the islands.. I get some hot roti.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood

Fiery Geera (roasted cumin) Shrimp.

March 25, 2019February 6, 2019Leave a Comment

Not until my adult years have I started appreciating geera (aka cumin) and even today I use it in a handful of dishes. The lovely smokey flavors works well with the kick from the peppers in this dish and the fact that we’ll be using shrimp means you’ll be done in under 10 minutes. This recipe is based on the classic Caribbean recipe for Geera Pork, a hit when enjoying some adult beverages in bars (rum shops) across the Southern Caribbean.

You’ll Need…

1.5 lbs shrimp
1 tablespoon olive oil
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoon veg oil
1 tablespoon Caribbean green seasoning
1 habanero pepper (sliced – include seeds)
5 wiri wiri pepper
3 pimento peppers (sliced – include seeds)
1.5 tablespoon geera (roasted cumin)
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 cloves garlic (diced)
1 scallion (chopped)
1 teaspoon roasted geera (cumin) for the cooking part
2 tablespoon cilantro (chopped)

Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Peel, devin and wash the shrimp (drain dry), then season with the salt, black pepper, olive oil, roasted geera and Caribbean Green Seasoning. Stir well and allow to marinate (if you have time) for an hour or so. In my case I cooked them immediately.

Place a wide heavy pan on a low flame, then go in with the veg oil. As it heats, add the cumin seeds, corriander, garlic, habanero pepper, scallion and pimento peppers (leave out if you can’t source them). Cook on a low flame for about 4 minutes. You may want to turn the fan over your stove on or at least open your kitchen window or risk having the habanero choke you as it cooks.

It’s now time to crank up the heat to med/high and add the seasoned shrimp. Stir well to coat with that lovely base of flavor we created. Be sure to use a wide pan as we need for the shrimp to not be crowded or they may want to boil.

The shrimp will cook quickly.. no need to over-cook. After about 4 minutes, you may take the heat off, add the Wiri Wiri peppers and chopped cilantro and give it a toss. Leave in the pan for another minute to allow the residual heat to brighten up the cilantro we added and warm through the Wiri Wiri peppers. Obviously.. do check for salt and adjust to your liking.

A quick and tasty dish you can rock in less than 10 minutes! You’re free to add a bit more Habanero (or scotch bonnet) peppers if you wish and I’d recommend eating this warm as the shrimp may go chewy if heated in a microwave later on. For an added punch of flavor you may go in with a squeeze of fresh lime juice as you turn off the heat.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Seafood

Bitter Melon (Carilie) With Shrimp Stir-fry.

January 23, 2019January 23, 20192 Comments

This past summer I finally got around to growing bitter melon (Carilie) successfully.. and if you’ve been a fan for a while you’ll know that it’s one of those ingredients I’ve disliked from the time I entered this world. If you’re wondering why I grew them in my garden, I guess I have two reasons. I wanted to prove I could do so in a cold climate like Canada where our growing seasoning is short and I know how much my mom and dad loves Carilie.

You’ll Need…

3 bitter melons
1 teaspoon curry powder
1/3 lb shrimp (or more)
1 teaspoon Caribbean Green Seasoning
2-3 tablespoon veg oil (divided)
1/2 teaspoon salt (adjust)
pinch of black pepper
1-5 birds eye peppers
3 cloves garlic (smashed)
ginger (sliced thin)
2 -3 tablespoon water
1 teaspoon brown sugar

Important! If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour.

Peel, devin and wash the shrimp. Pat dry and season with the Caribbean Green Seasoning, curry powder and black pepper.

Heat a pan (I used a wok) on a medium flame and add 1/2 of the veg oil. Followed by the seasoned shrimp when the oil is hot. Stir for just over a minute then remove from the pan and set aside. We don’t want to overcook the shrimp.

With the flame now on low add the remaining oil, then go in with the bird’s eye peppers (give them a slice if you want to release some heat – see the video below). Cook on low for 2 minutes, then add the garlic and ginger. Stir well and cook for 30 seconds, so we don’t burn the garlic.

It’s now time to raise the heat to medium/low and add the prepped bitter melon. Basically you’ll trim off the ends, then cut it down the center length-wise. Then using a teaspoon you’ll scrape out the insides where there are the seeds etc and discard. Wash with cool water and slice into strips. (see the video below for the demo).

Add the pieces to the pan and give it a good stir to pick on the flavors already in the pan, followed by the salt and water.

The idea with the water is to help get the bitter melon tender. Cook on med/low for about 10 minutes or until tender. You can certainly adjust the cooking time if you want more crunchy or if you want it cooked softer. Taste for salt/adjust and if needed crank up the heat a bit if there’s still liquid at the bottom of the pan. The final thing you’ve got to do is add back the shrimp and brown sugar to the pan and cook for a minute, then you’re done.

Feel free to add a bit of chopped tomato if you’re concerned about the “bitterness” of the Carilie or you can do as I showed you all in a previous recipe – salt the Carilie after you slice them and allow to sit in the salt for about 30 minutes. Then squeeze and rinse off all the salt.

My dad is a diabetic and bitter melon is supposed to be a superfood for such illness. He also makes “tea” with the ‘bush’ (leaves/vines) of the plant. So with the abundance of both the vegetable and vines, he was in his own little word this summer, when they would come over on the weekends.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood

The Ultimate Shrimp Cocktail.

May 28, 2025December 17, 2018Leave a Comment

While we’re lucky to have an abundance of fresh shrimp directly out of the Caribbean Sea and to our door in most cases, I don’t ever recall ever having Shrimp Cocktail growing up on the islands. However it’s a norm now when I go back back and hit the restaurant and bar scene during my travels across the region. Plump juice shrimp dipped in a thick cocktail sauce is definitely “my thing”. And I say my thing as this is not your ordinary ketchup + horseradish + Worcestershire… kinda sauce, as you’re about to learn.

You’ll Need…

1 tablespoon cilantro (chopped finely)
1 small avocado (cubed)
1 1/2 tomatoes (diced fine)
2 scallions (chopped fine)
1 clove garlic (crushed)
1 lemon (juice)
1/2 lime (juice)
1/3 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup tomato ketchup
1 shallot (diced fine)
3/4 cup cucumber (diced fine)
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/3 cup celery (diced fine)
1 tablespoon horseradish (grated)
3 sprigs thyme (leaves chopped finely)

While it may take a bit more work chopping this manually with a knife, I’d recommend not using a food processor.. but that’s totally up to you. I say so as I like the different texture I get by spending the time to chop everything. Try to keep the tomato, celery, avocado and cucumber the same size. Go a bit finer with the scallions and shallot. And even finer if you can with the thyme and cilantro.

Grate the horseradish into a large bowl. If you cannot source fresh horseradish you may use the stuff in the bottle (it will be in the cooler section of your grocery store).

After this you’re basically adding all the other prepped ingredients to the bowl.

Add the lime and lemon juice, Worcestershire sauce, salt and sugar. Yes the sugar is needed to help balance some of the acidity from the fresh tomato. Stir well and chill for an hour or so. I’d recommend tasting after it’s been chilled to see if you need some more salt to your liking.

For a quick fix, use the frozen (cooked) shrimp you can get at the grocery stores. Thaw, rinse with cool water and pat dry with paper towels. I used the shrimp whole (with the tails on) but you’re free to do things a bit different and give them a rough chop. Then mix into the cocktail sauce.

I used a bit of scotch bonnet pepper in the sauce for a needed kick, but this is totally optional. do remember to wash your hands with soap and water after handling such hot peppers. There are times I also serve these in shooter glasses as in the image below.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood

Coconut Curry Crayfish With Cassava Dumplings.

Zesty Octopus Souse (spicy pickle) Recipe.

Simply Amazing Jerk Crab.

Amazing Shrimp Broff (shrimp soup) Recipe.

Recipe Card

Shrimp Broff (Caribbean Shrimp Soup)

Description

Ingredients

For the Shrimp Stock

For the Broth and Add-Ins

Instructions

Note

Amazing Curry Shrimp With Potato.

Amazing Lobster Callaloo (soup)

Ginger Chive Roasted Snapper Recipe.

Fry Ochro (okra) with Salted Cod.

Stewed Honey Nut Squash Recipe.

Fiery Geera (roasted cumin) Shrimp.

Bitter Melon (Carilie) With Shrimp Stir-fry.

The Ultimate Shrimp Cocktail.

Log In